Three Bean Salad

This simple salad is one of my favorite afternoon snacks! The light and fresh salad is packed full of goodness. Great on its own as a healthy and filling snack or as an accompaniment to a variety of entrees.

1 1/2 cups frozen shelled edamame
1/4 cup olive oil
1 tsp ground cumin
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can black-eyes peas, drained and rinsed
1/2 cup chopped red onion
2 cups thinly sliced celery
2 Tbsp fresh lime juice
1/2 cup chopped fresh cilantro
1 tsp finely chopped garlic
1 1/2 tsp salt
1/4 tsp black pepper

1. Cook edamame in a pot of boiling water, uncovered, 4 minutes. Drain in a colander, then rinse under cold water to stop cooking.
2. Heat oil in a small heavy skillet over moderately low heat until hot but not smoking, then cook cumin, stirring, until fragrant and a shade darker, about 30 seconds. Pour into a large heatproof bowl.
3. Add edamame and remaining ingredients to cumin oil and toss to coat. Let stand 10 minutes for flavors to blend.

Gourmet Magazine March 2007


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